Fresh cilantro and peppers in a corn salsa
Yesterday I went out to my plot early in the morning to water the tomato plants, all of which are suffering with various degrees of yellowing, browning, spotty and wilted leaves. The plants have quite a few tomatoes on them; a few will be ready to pick soon, but many have succumbed to blossom-end rot. It's not looking too promising overall on the tomato front, I'm afraid.
But let's focus on the positive, shall we? I picked another pepper, an onion, a cucumber, beans, and fresh cilantro. My lone cilantro plant went from sprout to flower in virtually one week, it seems. Cilantro is notoriously difficult to grow around here because our summers get so hot so quickly. I really must try one of the slow-bolt varieties. For now, though, I am happy with what I've got. It is so fragrant; I wish you could smell it through your computer screen.
I used the cilantro as the herb of choice for a corn salsa. I started with fresh corn cut straight from the cob and sauteed for a few minutes in olive oil. I used Chef Emeril Lagasse's $80,000 trick for cutting the corn: set a towel on the cutting board so the kernels won't bounce all over the counter top and onto the floor. (I refer to it as the $80,000 trick because that's what Lagasse said he paid to learn this in culinary school. Better him than me!)
After the corn cooled, I added chopped peppers -- my own fresh peppers! I had a green bell, the purple bell (which to my surprise was green inside), and two banana peppers.
One clove of garlic, a little lime juice, salt and pepper, and a few dashes cayenne pepper finished it off for a delightful salad. Summer in a bowl.